Cinnamon Sugar Blondies

Name: Cinnamon Sugar Blondies
Prep time: 15 min
Cook time: 28 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, melted and slightly cooled; 1 1/4 cups (250 g) packed light brown sugar; 1/2 cup (100 g) granulated sugar; 2 large eggs, room temperature; 1 large egg yolk, room temperature (optional); 2 tsp pure vanilla extract; 2 cups (250 g) all-purpose flour, spooned & leveled; 1/2 tsp baking powder; 1/2 tsp fine sea salt (adjust if using salted butter); 1 1/2 tsp ground cinnamon, plus 1 tbsp for topping; Optional: 1 cup chocolate chips or chopped pecans/toffee; 2 tbsp granulated sugar; 1 tbsp ground cinnamon

by Joudia Elise

Published on: December 5, 2025

Freshly baked Cinnamon Sugar Blondies with a sprinkle of cinnamon sugar on top

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Short, chewy, buttery, and warmly spiced—Cinnamon Sugar Blondies are the kind of bake that comforts without fuss. They sit somewhere between a cookie and a bar: a dense, glossy top, tender center, and a dusting (or swirl) of cinnamon-sugar that gives each bite a toasty, caramelized kiss. This guide walks you through a fail-safe Cinnamon Sugar Blondies recipe, the science behind the ingredients, pro tips to perfect texture, smart variations, storage, nutrition insights, and answers to the questions bakers always ask.

Introduction: why Cinnamon Sugar Blondies deserve a regular spot on your baking rotation

If you love the caramel notes of brown butter cookies and the cozy warmth of cinnamon rolls, Cinnamon Sugar Blondies combine the best of both. They’re faster than cinnamon buns, easier than layer cakes, and have the universal appeal of something buttery and slightly crunchy yet tender inside. You don’t need special equipment, and with a straightforward batter you can scale, flavor, or top them to match seasons or occasions.

Cinnamon is a natural pairing for many desserts on this site — if you enjoy the warm spice here, try the Cinnamon Apple Grape Salad for a light, fruit-forward dessert contrast. That same spice logic informs every decision in this recipe: sugar type, fat choice, texture balancing, and topping technique.

What makes a great blondie (and how Cinnamon Sugar Blondies are different)

Blondies are essentially brownies without cocoa — a caramel-forward bar. A top-quality blondie has:

A thin, shiny, crackly top (from sugar and egg interaction).
Chewy edges with a slightly crisp perimeter.
A soft, moist interior that isn’t cakey.
Intense brown sugar/caramel flavor.

Cinnamon Sugar Blondies add a layer of flavor by combining warm cinnamon with the caramel depth of brown sugar. This can be done as a cinnamon-sugar crust, a swirled cinnamon paste, or a sprinkle finished with a quick broil for caramelization. The techniques change the final texture and intensity; this guide explains the options and why you might choose one over another.

Ingredient breakdown — what each component does and why it matters

Below is a practical breakdown of each primary ingredient and the science behind it. Understanding this helps you tweak the recipe confidently.

Butter (unsalted or salted): butter provides flavor and mouthfeel. Melted butter yields a denser, chewier blondie, while creamed (softened) butter traps air and creates a slightly lighter texture. For Cinnamon Sugar Blondies, melt the butter for a fudgier, tightly crumbed result. Browning the butter (see variation) adds nutty complexity.
Brown sugar (light or dark): brown sugar supplies moisture, acidity (from molasses), and caramel flavor. It also encourages a chewy texture. Dark brown sugar increases the molasses note. White sugar can be used partially but too much white sugar creates a cleaner, less caramelized flavor and more crisp edges.
Granulated sugar: when paired with brown sugar it helps form the crackly top. The ratio matters — too little granulated sugar means a softer top; too much risks a hard crust. The cinnamon-sugar topping adds extra granulated sugar for caramelization.
Eggs: eggs bind and help create that signature glossy top via proteins that coagulate during baking. Whole eggs provide structure; using one extra yolk increases richness and chewiness. Overbeating eggs can create an airier texture that trends cakier.
Vanilla extract: vanilla amplifies the perception of sweetness and caramel. Use pure vanilla extract or a paste for the best aromatic lift.
All-purpose flour: provides structure via gluten. Too much flour leads to dense, dry bars; too little makes them floppy. Measure carefully (spoon into the cup and level, or use a scale).
Leavening (baking powder or baking soda): Blondies typically need minimal leavening. A small amount of baking powder gives a gentle rise without creating a cake crumb. Avoid exceeding recommended amounts if you want a dense, fudgy center.
Salt: balances sweetness and enhances flavor. If you use salted butter, reduce added salt accordingly.
Ground cinnamon: the star spice. Cinnamon pairs with brown sugar to emphasize the blondie’s caramel notes. Toasted ground cinnamon (briefly warmed in a dry pan) will deepen the aroma.
Optional mix-ins (chocolate chips, chopped nuts, toffee): add texture and flavor contrasts. Each will affect bake time slightly (drier add-ins can shorten bake time for a moist center).

Recipe card — Cinnamon Sugar Blondies (reliable, crowd-pleasing)

Prep time: 15 minutes
Bake time: 22–28 minutes (depends on pan and oven)
Cooling time: 40 minutes
Total time: ~1 hour 15 minutes
Yield: 16 bars (9×13-inch pan)
Difficulty: Easy / Advanced-beginner

Ingredients:

1 cup (226 g) unsalted butter, melted and slightly cooled
1 1/4 cups (250 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs, room temperature
1 large egg yolk, room temperature (optional for extra chew)
2 tsp pure vanilla extract
2 cups (250 g) all-purpose flour, spooned & leveled
1/2 tsp baking powder
1/2 tsp fine sea salt (adjust if using salted butter)
1 1/2 tsp ground cinnamon, plus 1 tbsp for topping
Optional: 1 cup chocolate chips or chopped pecans/toffee

Cinnamon-sugar topping:

2 tbsp granulated sugar
1 tbsp ground cinnamon

Equipment:

9×13-inch baking pan (or equivalent)
Parchment paper or nonstick spray
Mixing bowls, whisk, rubber spatula
Cooling rack
Instant-read thermometer (optional but useful)

Detailed method with chef tips (step-by-step)

Heat and prepare the pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper with a 1–2-inch overhang; this makes removing and slicing bars easier. Lightly spray the parchment with nonstick spray or grease the pan edges to encourage an easy release.

Chef tip: Use a light-colored rimmed baking sheet under the pan if you have it; darker pans bake faster and can overbrown the edges.

Melt butter and combine sugars
Melt butter fully (microwave or stovetop). Pour into a medium bowl and add the brown sugar and granulated sugar while the butter is still warm. Whisk until the sugar begins to dissolve into the butter. This warm-sugar mix helps create the shiny top and encourages a chewier texture.

Chef science: Dissolving some sugar in the fat before adding eggs promotes the classic crackly top. If you prefer a nutty flavor, brown the butter first (see variations), but cool it slightly to avoid scrambling eggs when you add them.

Add eggs and vanilla
Whisk in the eggs and extra yolk one at a time, then whisk in vanilla until smooth. Do not overwhip — you want a homogeneous mix without adding extra air.

Pro tip: Room temperature eggs emulsify better with fat, giving a glossy batter. If your eggs are cold, drop them into a bowl of warm water for a few minutes.

Dry ingredients: fold with care
In a separate bowl, whisk together flour, baking powder, salt, and ground cinnamon. Sprinkle the dry mix into the wet in 2–3 additions, folding gently with a spatula until just combined. Overmixing develops gluten and creates a cakier texture.

Pro tip: Stop mixing when you still see a few streaks of flour — they will hydrate during baking.

Add mix-ins (if using)
Fold in chocolate chips, chopped pecans, or toffee. If adding very moist mix-ins (like dried fruit), reduce added sugar slightly. If adding crunchy nuts, toast them first to coax out oils and flavor.
Transfer to pan and top with cinnamon sugar
Spread the batter evenly into the prepared pan using an offset spatula or the back of a spoon. Combine the topping cinnamon and sugar in a small bowl and sprinkle evenly over the batter. For a swirled effect, mix a tablespoon of cinnamon with a teaspoon of melted butter and swirl with a toothpick or skewer.

Baking note: For a fudgier center, bake at the higher end of the range for less time. For a firmer, more cookie-like set, bake a little longer. Watch the center: it should be set but slightly soft when you jiggle the pan (residual heat finishes it).

Bake and cool
Bake 22–28 minutes at 350°F (175°C). If using a dark pan, start checking at 20 minutes. Rotate the pan halfway through baking if your oven has hot spots. The blader top should be shiny and cracked; a toothpick inserted into the center will show a few moist crumbs.

Critical cool-down: Remove from oven and cool on a wire rack for at least 40–50 minutes. Blondies will set as they cool — slicing too soon leads to a gooey slump. Use the parchment overhang to lift the slab from the pan, then slice with a sharp knife wiped clean between cuts.

Pro tip: Warm blondies are wonderful with ice cream, but if you want neat slices, chill the slab for 30 minutes before slicing.

Advanced cooking insights — bake chemistry explained

Shiny top formation: The glossy, crackly top on bars comes from the interaction of eggs and sugar. Beating eggs into a warm-sugar-and-butter mixture gelatinizes some proteins at the surface, and as steam escapes during baking it leaves a thin, brittle top.
Chew vs. cake: Ratio of fat to flour and the amount of mixing control texture. More fat and less flour = fudgier blondies. Gentle mixing keeps the crumb dense. Baking time also significantly affects this: less time = more chew.
Sugar type and moisture retention: Brown sugar retains moisture due to molasses. That hygroscopic quality helps blondies stay tender and extend fridge storage life.
Salt and flavor perception: Salt enhances caramel and cinnamon notes and prevents sweetness from tasting flat. Sea salt flakes on top after baking make a remarkable finishing touch.

Common mistakes and how to avoid them

Underbaking or overbaking: Underbaked bars will be overly gooey and likely collapse; overbaking makes them dry. Aim for a jiggle in the center and a shiny top. Use an instant-read thermometer — 200–205°F (93–96°C) in the center is a good target for a moist but set blondie.
Too much flour: Spoon and level the flour rather than scooping from the bag. Or better: use a kitchen scale. 1 cup of flour = ~125 g (varies by region), but the recipe card uses weights to reduce error.
Adding cold eggs into hot butter: That can cook the eggs prematurely. Let melted butter cool slightly (warm but not hot) before adding eggs.
Not cooling before slicing: Blondies set as they cool. Cutting hot makes them crumble and smear. If you want warm servings, cut after they set, then rewarm a slice briefly.

Flavor variations and creative swaps

Cinnamon Sugar Blondies are a flexible platform. Here are tested variations with notes on technique and bake impacts:

Browned butter + pecan blondies: Brown the butter first for a deep, nutty base. Reduce bake time by 1–2 minutes as brown butter can accelerate browning. Add toasted chopped pecans for crunch.
Cinnamon Roll Blondies: Make a cinnamon paste (butter + brown sugar + cinnamon) and swirl into the batter. After baking, ice with a thin cream cheese glaze.
Chocolate chip cinnamon blondies: Fold in semi-sweet chocolate chips for melty pockets. If using a lot of chips, reduce total sugar by 1–2 tbsp to balance sweetness.
Pumpkin-spice cinnamon blondies: Swap 1 tsp cinnamon for 1 tsp pumpkin pie spice and fold in 1/2 cup pumpkin puree, reducing butter by 2 tbsp. Bake a few minutes longer due to added moisture.
Caramel-stuffed blondies: Press a few soft caramel candies or dollops of dulce de leche into the batter before baking. Keep an eye on bake time—the caramel will melt into pockets.
Low-sugar or alternative sweeteners: Replace part of the sugar with erythritol or monk fruit blends, but expect structural differences. Brown sugar replacement is especially hard to mimic — consider adding a tablespoon of molasses if using granulated alternatives.

Seasonal idea: For late-summer fruit pairings, try a slice alongside the warm Cinnamon Crunch Peach Muffin Bread (here’s a complementary recipe inspiration: Cinnamon Crunch Peach Muffin Bread). The peach brightness contrasts the blondie’s caramel warmth.

Serving suggestions and pairings

Simple: A hot cup of coffee or chai accentuates cinnamon.
Luxurious: Warm a blondie and serve with vanilla bean ice cream and a drizzle of salted caramel.
Breakfast-ish: Serve thinner blondie slices with Greek yogurt and fresh fruit for a brunch board. For cookie-style serving ideas, check flavor pairings similar to Maple Cinnamon Cookies—they share spice logic and plating tips.

Storage and reheating

Room temperature: Store in an airtight container for up to 2 days. Place parchment between layers to prevent sticking.
Refrigeration: Keeps for up to 7 days. The texture will firm; reheat briefly (10–15 seconds in the microwave) for a softer center.
Freezing: Wrap the fully cooled slab tightly in plastic wrap, then aluminum foil, and freeze up to 3 months. Thaw overnight in the fridge, then bring to room temperature or reheat briefly.

Reheating tips: To revive chewiness, microwave a single slice for 10–15 seconds, or warm in a preheated 300°F oven for 5–8 minutes. A quick skillet warm with a pat of butter on low heat for 30–60 seconds per side crisps the edges nicely.

Nutrition insights and smart substitutions

Blondies are a treat—here are approximate nutrition facts for one of 16 bars (standard recipe, with chocolate chips):
Calories: ~280–340 kcal (depends on mix-ins)
Fat: 14–18 g
Saturated fat: 8–10 g
Carbohydrates: 36–44 g
Sugar: 20–26 g
Protein: 3–4 g

Health-minded adjustments:

Reduce sugar: Lower granulated sugar by 25%, but expect a slightly less crackly top. Increase vanilla or add a pinch of salt to maintain flavor intensity.
Swap part of the flour for whole-wheat pastry flour for slight fiber gain, but don’t exceed 25% substitution or texture will be denser.
Lower-fat option: Use half butter and half applesauce — this dramatically alters the flavor and chew; it’s recommended only if you need a lower-fat version.
Gluten-free: Substitute 1:1 GF flour blend with xanthan gum (if blend lacks it). Expect slightly different crumb; monitor baking time.

Pro advice and baking hacks (to get reliably great results)

Use a scale. Weights remove guesswork and keep texture consistent across ovens and climates.
Cool fully for neat slicing. If impatient, freeze for 20 minutes for cleaner cuts.
Toast nuts or spices. Quick toasting in a dry skillet for 1–2 minutes intensifies flavor.
Test early. Start checking at the lower bake-time end. Oven differences can add minutes.
For a crisp top and tender interior, try a two-temperature bake: start at 375°F for 6-8 minutes to set the top, then reduce to 325°F for the remainder. This encourages a glossy top and prevents over-drying.

Troubleshooting common issues

Blondies collapsed in the middle: You likely underbaked or used too much moisture (e.g., added fruit or not enough flour). Bake a bit longer and allow full cool.
Edges burned before center set: Use a lighter-colored pan or lower the oven by 15°F and increase bake time. Place a sheet pan underneath to diffuse direct heat.
No shiny top: There may not have been enough dissolved sugar on the surface, or the eggs weren’t emulsified well. Ensure sugars are mixed with warm butter and eggs are room temperature.

FAQs (schema-ready Q&A style)

Q: Are blondies the same as brownies?
A: Not exactly. Blondies are a dense, bar-style dessert flavored primarily by brown sugar and vanilla rather than cocoa. Texture-wise they can be as fudgy as brownies but carry different flavor notes (caramel vs. chocolate).

Q: Can I make Cinnamon Sugar Blondies in a smaller pan?
A: Yes. For an 8×8-inch pan, reduce bake time and expect thicker bars; start checking at 18 minutes. For a deeper slab, you may need an additional 5–10 minutes. Adjust quantities proportionally if scaling.

Q: What’s the best way to get a crackly top?
A: Dissolve part of the sugar into warm melted butter before adding eggs, and avoid overbeating the batter. The sugar-egg surface interaction during baking creates that crackly sheen.

Q: Can I make these ahead for a party?
A: Absolutely. Bake 1–2 days ahead and store in an airtight container at room temperature or refrigerate up to 7 days. For longer storage, freeze.

Q: How do I make vegan cinnamon sugar blondies?
A: Replace butter with a firm nut butter or coconut oil and use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or a commercial egg replacer. Texture will vary; consider adding 1 extra tablespoon of oil for richness.

Other cinnamon-forward recipes and pairing ideas

If you love the cinnamon profile of these blondies, explore other recipes that use warming spices and fruit contrasts. The cinnamon theme shows up across breakfasts and bakes—try pairing a bar slice with fruit-based desserts or breakfast breads for variety or a dessert spread. For peach-forward brunch options, see our cinnamon-peach muffin bread suggestion linked earlier. And if you’re plating cookies or small bites for a gathering, the maple-cinnamon cookie notes parallel the spice work in these blondies.

Final checklist before you bake:

Preheat oven and prepare pan.
Measure flour by weight.
Use room-temperature eggs.
Cool fully before slicing.
Keep an instant-read thermometer and timer handy.

Conclusion

Cinnamon Sugar Blondies are a reliably simple way to deliver big, cozy flavors with minimal fuss. Whether you prefer to keep them classic with a cinnamon-sugar crust, swirl in a cinnamon paste, or elevate them with browned butter and toasted pecans, the technique stays approachable and forgiving. For an alternative take and additional step-by-step photos, you can compare this method with the Cinnamon Sugar Blondie Recipe | Buns In My Oven, or explore another well-loved variation at Cinnamon Sugar Blondies – Tabs & Tidbits. Bake a pan, share it, and note which variation becomes your new go-to.

Image prompt for social: Overhead photo of a cut Cinnamon Sugar Blondies slab next to a small bowl of cinnamon sugar, a scattering of chocolate chips and toasted pecans, and a steaming mug of coffee—styled on a neutral linen.

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Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.